Name: Quick Chinese Veggie Soup
Cook time: 15 min
Total time: 15 min
Ingredients: 1 litre / 4 cups chicken stock/broth, low sodium; 2 garlic cloves, peeled and halved; 1.5 cm / 1/2" ginger piece, cut into 5 thin slices; 1 star anise, optional; 1 1/2 tbsp light soy sauce; 2 tsp sugar; 1 1/2 tbsp chinese cooking wine; 1/2 tsp sesame oil, toasted, optional; 4-6 stems Chinese broccoli, stems and leaves sliced and separated; 1 small carrot, peeled, cut in half lengthways then finely sliced on the diagonal

This quick Chinese Vegetable Soup is a true low-calorie miracle for busy days. Packed with fresh ingredients and vibrant flavors, it’s the perfect healthy meal that comes together in minutes. Forget complicated recipes; this vegetable soup focuses on speed and nutrition without sacrificing taste. Ideal for a light lunch, starter, or a comforting evening meal.

⏱ Time: 15 min

👥 Servings: 2

📊 Level: Easy

🥗 10 ingredients

Quick Chinese Veggie Soup

Print Recipe Pin Recipe

Cook Time 15

Total Time 15

Servings: 2

Course: Soup

Calories: 150

Ingredients Method Notes

Ingredients

1 litre / 4 cups chicken stock/broth, low sodium
2 garlic cloves, peeled and halved
1.5 cm / 1/2″ ginger piece, cut into 5 thin slices
1 star anise, optional
1 1/2 tbsp light soy sauce
2 tsp sugar
1 1/2 tbsp chinese cooking wine
1/2 tsp sesame oil, toasted, optional
4-6 stems Chinese broccoli, stems and leaves sliced and separated
1 small carrot, peeled, cut in half lengthways then finely sliced on the diagonal

Method

Place chicken broth, garlic, ginger slices, and star anise (if using) in a large saucepan. Bring to a simmer over high heat, then reduce to the lowest heat and simmer gently for 10 minutes to infuse flavors.
Turn heat up to high and bring liquid to a rapid simmer. Add carrot slices and Chinese broccoli stems. Cook for 3 minutes.
Add Chinese broccoli leaves, push into the simmer for 2 minutes until just wilted.
Remove and discard the garlic and ginger slices.
Stir in the light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil (if using).
Ladle the soup into two bowls. Serve immediately and enjoy this healthy, quick meal!

Notes

– Use low-sodium chicken broth to control salt intake.
– For extra flavor, don’t skip the ginger slices and garlic in the broth infusion.
– Ensure vegetables are cut uniformly for even cooking.
– This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Use low-sodium chicken broth to control salt intake.
For extra flavor, don’t skip the ginger slices and garlic in the broth infusion.
Ensure vegetables are cut uniformly for even cooking.
This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Enjoy this simple yet delicious Chinese Vegetable Soup as a healthy and satisfying meal. Customize with your favorite vegetables!

Try this next: Velvety Cauliflower Soup: Ultimate Comfort Food!